Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- ½ teaspoon salt
- 3 large eggs
- 1 cup vegetable oil
- 1 teaspoon vanilla extract
- 2 cups grated zucchini (unpeeled and patted dry)
- 8 oz cream cheese, softened (for frosting)
- ½ cup unsalted butter, softened (for frosting)
- 3 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- ½ teaspoon ground cinnamon (for frosting)
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with butter or non-stick cooking spray to ensure the bars release easily after baking.
- In a medium bowl, whisk together the flour, sugar, baking soda, 2 teaspoons of cinnamon, and salt. Set this mixture aside.
- In a large mixing bowl, beat the eggs, vegetable oil, and 1 teaspoon of vanilla extract until the mixture is smooth and well-combined.
- Gradually add the dry ingredients into the wet ingredients, stirring until just combined. Fold in the grated zucchini gently until it is evenly distributed throughout the batter.
- Pour the batter into your prepared baking pan and spread it evenly. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. Let the bars cool completely in the pan on a wire rack.
- While the bars cool, beat the softened cream cheese and butter together until fluffy. Add the powdered sugar, 1 teaspoon of vanilla, and ½ teaspoon of cinnamon. Beat on low until combined, then high until the frosting is smooth.
- Spread the cinnamon cream cheese frosting over the cooled bars. Slice into 24 squares and serve.
- Cook Time: 40 minutes
- Diet: Vegetarian